Active time: 15 minutes Total time: 45 minutes
Celebrate seasonal peaches with this juicy-and-crisp dessert bar recipe. The oat mixture serves as the base and the crunchy topping with the addition of hazelnuts. When peaches aren’t at their peak, substitute nectarines or plums or opt for frozen peaches that have been defrosted.
Peach Crumble Bars
- 1 cup (100g) rolled oats
- 3/4 cup (90g) white whole-wheat flour
- 1/2 cup (65g) plus 1 tablespoon coconut sugar, divided
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (118ml) coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup (36g) toasted hazelnuts, finely chopped
- 2 medium peaches, sliced (2 cups/320g)
- 2 teaspoons cornstarch
Preheat oven to 350°F (176°C). Line an 8-by-8-inch (20-by-20-cm) baking dish with parchment paper. Combine the oats, flour, 1/2 cup (65g) coconut sugar, cinnamon and salt in a food processor and pulse until oats are finely ground, about 10, 1-second pulses. Add the coconut oil and vanilla and pulse until the mixture begins to clump together.
Put 1/4 cup (60g) of the oat mixture in a small bowl, stir in the hazelnuts and set aside for topping. Press the remaining oat mixture into the bottom of the pan in an even layer.
In a small bowl, toss the peaches, remaining tablespoon of sugar and cornstarch together. Spread the peaches over the crust in the pan. Sprinkle with the topping. Bake until the edges are set and the top is golden brown, 35 minutes. Cool completely before cutting into 12 rectangles. Store in an airtight container in the refrigerator for up to one week.
Serves: 12 | Serving Size: 1 bar
Nutrition (per serving): Calories: 193; Total Fat: 11g; Saturated Fat: 8g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 49mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 10g; Protein: 3g
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